#白切鸭#粤菜#鸭#黄皮叶
白切鸭
今日小贴士:
炒盐:八角三粒,花椒适量
卤水:姜片、花椒、桂皮、辣椒干
注意事项:
1、用盐腌制一晚上。
2、黄皮叶煮十五分钟要捞起来。
3、水温要控制在80度左右,小火慢煮约两小时。这样做出来才皮爽肉滑。
#Cantonese Poached Duck#Cantonese Cuisine#Duck#Wampi Leaves
Cantonese Poached Duck
Today's Tip:
1 、Stir-fried Salt: Three star anise, a suitable amount of Sichuan peppercorns
2、Poaching Liquid: Ginger slices, Sichuan peppercorns, cinnamon, dried chili peppers
Notes:
1、Marinate with salt overnight.
2、Remove the Wampi leaves after boiling for fifteen minutes.
3、Maintain the water temperature at around 80 degrees Celsius and simmer gently for about two hours. This is how you achieve crispy skin and tender meat.
Негізгі бет Тәжірибелік нұсқаулар және стиль 大厨都不教的白切鸭秘方,皮爽肉滑有诀窍,比饭店做的都好吃Cantonese Poached Duck|白切鸭|粤菜|鸭肉的烹饪方法|黄皮叶用法|
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